(6?x 6?) square (less)

And put it on a plate, let it cool for a minute and make lemon size ball with hand. Don't cool it too much other wise the NAROO won't be made.

You can keep it for 10-15 days. Happy cooking.

Ingredients: 1 fresh Coconut Powdered (bit thick) 1 cup Sugar 1 small cardamom powder (less)

Add jeera, chilli powder, turmeric powder and salt. Mix it well.

Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil. Add little water to make a soft dough.

Keep a side for about 15 to 20 minutes. Make frying pan (Tava) hot on medium heat.

Take small ball from dough and roll it for a while. Then just apply a little oil by four fingers and fold it into half.

Again apply little oil and fold it. It will get triangular shape.

Roll it in triangular way. Place it on hot tava.

When it gets little brown, apply oil or ghee. Turn it and again apply oil or ghee on other side.

Keep turning simultaneously until it gets golden brown. Hot Alu Paratha is ready.

Serve it with pickles. RELATED RECIPES Rajma paratha Onion Paratha Kheema paratha Palak paratha Alu matki usal Ingredients: Chapati Atta - 200 gms Jeera - 1 tsp Chilli powder - 2 tsp Turmeric powder - 1/2 tsp Yoghurt (dahi) - 3 - 4 tbsp Cooking oil - 2 tbsp Potato - 2 - 3 medium sized Salt to taste (less)

Keep this mixture aside for 10 minutes Heat the pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the Urad dal, curry leaves and fry for a while.

Now add the finely chopped vegetables and mix well. Also add turmeric powder.

Keep it in simmer and fry the vegetables. Once the vegetables are completely cooked, add the Aval Mixture and mix well with the vegetables.

Taste the upma. Add salt if required.

Add the coriander leaves and switch off the flame. Recipe & image courtesy: www.

subbuskitchen.com RELATED RECIPES Vegetable makhanwala Soya chunks vegetable curry Vegetable avial Bread cutlet Cheesy, crunchy vegetable pie Ingredients: 1 cup - aval (Rice flakes) 1 - Potato 1 - Carrot 1 - Lemon 1 tsp - Salt 1 tsp - Sugar Turmeric powder, a pinch Coriander leaves 2 tsp - Cooking Oil For seasoning: 1 tsp - Cooking Oil 1 tsp - Mustard Seeds Curry leaves few 1 tsp - urad dal (less)

Drop both into juicer and blend until smooth. Add sugar and blend again.

Run it through a sieve and add ice enough ice cubes. Enjoy a chill drink this summer.

,/ol> Recipe courtesy: 4th sense cooking RELATED RECIPES Tangy tomato gravy (Tomato Iguru) Stuffed tomato dolmas Tomato chutney Nutty tomato pie with bell pepper icecream Tomato Chutney Ingredients: 1/2 - water melon 2 - tomato 2 tbsp - damera sugar (brown sugar) Ice cubes (less)

Drop both into juicer and blend until smooth. Add sugar and blend again.

Run it through a sieve and add ice enough ice cubes. Enjoy a chill drink this summer.

,/ol> Recipe courtesy: 4th sense cooking RELATED RECIPES Tangy tomato gravy (Tomato Iguru) Stuffed tomato dolmas Tomato chutney Nutty tomato pie with bell pepper icecream Tomato Chutney Ingredients: 1/2 - water melon 2 - tomato 2 tbsp - damera sugar (brown sugar) Ice cubes (less)

Takes around 10-12 minutes. While that`s cooking, prepare the beet greens.

Chop off the tops from the beets. Give the leaves a good rinse with cold water.

Break off (or cut with a knife) the hard stems from the leaves. If the beets are fresh and young, the stems will be tender and you can use them in your cooking.

Chop them finely along with your greens. Chop the greens coarsely.

Now wash these greens once again in water. Drain.

Meanwhile in a saute pan, prepare the tempering. Heat 2 tsp of oil (or ghee or mix of both) and then add mustard.

Once it starts popping, add the black gram. When it turns brown, add the chopped onions.

Give it a quick stir for 1 minute and then add the tomatoes. Add salt and cook until its soft Add the chopped greens to it.

In about 2 minutes, the leaves will wilt. Reduce the heat to low.

Take the cooked lentils from the pressure cooker, and add it to the greens. Mix until combined.

You can add another 1 cup water to this or as required for your preferred consistency. The lentils take on a beautiful pink color thanks to the beet greens.

Squeeze fresh lemons towards the end of the cooking to taste and to aid the absorption of iron. Serve warm with roti, parathas or steamed rice.

Courtesy: http://chefinyou.com/ RELATED RECIPES Mango greens dal Khatti dal Beetroot curry with onion Dosa batter bonda Microwave beetroot halwa Ingredients: 1 cup Moong dal/Green mung beans - skinned and split 1/2 tsp Turmeric powder 1 med-large Onion, chopped 2 med-large Tomatoes, chopped 1 inch Ginger, peeled and chopped finely Beet Greens from beet bunch of 6 1 tsp Mustard Seeds 1 tsp Urad Dal (black gram, skinned and split) 1-2 green chillies, as per taste Lemon juice (fresh) to taste Salt to taste (less)

Dice onion, green chillies and tomato finely. Saute the chopped onion, chillies and tomato until soft, add the cooked dal followed by chilli powder, turmeric powder and salt.

Allow it to boil for a while. Simmer stove and add milk to it mixing it well.

Finally switch off the stove and mix in the lemon juice. Garnish with coriander leaves and serve it hot with roti or any Indian bread.

Recipe courtesy: 4th sense cooking RELATED RECIPES Vegetable dal fry Ridge gourd with chana dal Medhu vada Daliya Cluster beans moong dal curry Ingredients: 2 cups - masoor dal 1 - onion 1 - tomato 2 - green chillies 1 tsp - turmeric powder 1 tsp - chilli powder Salt to taste 1 tbsp - lemon juice 1/2 cup - milk (less)

Add just a little more of curd if the dough is too dry. At the same time it should not be too wet either.

Pinch small portions of the dough and make balls. Flatten them with your hand.

Place the cutlets on a hot skillet and roast them on both sides until golden brown by adding a tsp of oil. Serve it hot with tomato ketchup.

This quantity would make around 6 cutlets. Recipe courtesy: 4th sense cooking RELATED RECIPES Paneer potato cutlet Vegetable Masala Sandwich Bread Pakora Jackfruit cutlets Shahi tukda Ingredients: 4 slices - bread 2 tbsp - curd 1 - onion Coriander leaves Chilli powder, to taste Salt to taste (less)

Place water in a pan. Add salt and turmeric powder and bring to a boil.

Add the vegetables and cook till slightly tender (do not overcook). Remove excess water.

Add the coconut-chilli paste, beaten curd, coconut oil, curry leaves and continue cooking for a few minutes over medium heat. Serve hot.

RELATED RECIPES Bread cutlet Cheesy, crunchy vegetable pie Vegetable dal fry Chinese-style desi noodles Stuffed vegetable idli Ingredients: 1 cup each vegetable cut into 3-inch long strips (elephant yam, green plantain, ash gourd, yellow pumpkin, raw mango, snake gourd, cluster beans, drumstick) 1 cup beaten curd 1 coconut, grated 6 red chillies 3 tbsp. coconut oil 1 tbsp.

turmeric powder Some fresh curry leaves Salt to taste (less)